Sentences with phrase «of fontina»

4 hamburger or sandwich buns 2 tablespoons of butter 1 teaspoon garlic powder 1 medium onion, sliced 2 tablespoons extra virgin olive oil 4 thick slices of roasted pork tenderloin or smoked ham 8 tablespoons of your favorite smokey barbecue sauce 4 large slices of fontina cheese

Fill bread with crab mixture and sprinkle top with remaining 1/4 cup of fontina and 1/4 cup of parmesan.

Top the onions with a slice of fontina cheese.

Sprinkle with half of fontina and grated parmesan cheese.

Then added 1/2 an ounce of fontina cheese over the top (2).

He grills the crusts until they're delectably charred, then adds one of two simple toppings — a classic Margherita with tomato sauce, mozzarella and basil, and a pungent mix of fontina, black olives and pine nuts.

I used a 5 - ounce block of fontina, because I had it and YUM... but if you want to keep the fat in this recipe a little lower, you could just go with 4 ounces, which would result in 1 ounce of cheese for each quesadilla.

, had to use gruyere instead of fontina cheese, and cooked it on a pizza stone instead of a baking sheet.

Sprinkle of fontina 6.

We like the buttery, nutty flavor of fontina, but provolone, Gruyère or Gouda could be used as a substitute.

Fill mushroom with a small piece of Fontina, a little Parmesan, a couple teaspoons pizza sauce and some sausage.

A modest amount of Fontina cheese accented the pizza keeping the focus on the veg.

I think I can cry and fall on my knees in front of a Fontina or a Roman Pecorino!

Stir in salt, black pepper, 3/4 cup of cheddar, 3/4 cup of fontina, and 1/2 cup of Parmesan, until all the cheese has melted.

Top with half the mushrooms, followed by half of the fontina and 2 tablespoons of the Parmesan.

He grills the crusts until they're delectably charred, then adds one of two simple toppings — a classic Margherita with tomato sauce, mozzarella and basil, and a pungent mix of Fontina, black olives and pine nuts.

I picked up a creamy Italian Mascarpone, some fresh grated Parmesan Reggiano, a chunk of Gruyere and a block of Fontina.

I used White Cheddar and Gruyere instead of Fontina and Gorgonzola.

Every time I make Baked Tortellini with Spinach, I am left with 6 ounces of fontina cheese.

Sprinkle with 1/3 of the fontina.

Once the dough is ready, top with a thin layer of pesto, half of the Fontina and mozzarella, chicken (I toss the chicken in enough pesto to coat to ensure it stays moist while the pizza is baking), artichokes, and the remaining Fontina and mozzarella.

Sprinkle rectangles with 2 tablespoons of Fontina cheese and then layer with 3 - 4 tablespoons of stuffing and an additional 2 tablespoons of Fontina cheese on top of stuffing.

I used a mix of fontina, asiago, gruyere, Jarlsberg swiss and parmesan, and omitted the cheddar altogether to prevent the greasy film some reviewers spoke of.

I used some Parmesan cheese for some of the fontina in the original recipe to give the recipe a little more bite.

Turn off the heat and carefully stir in the cooked quinoa, along with the milk, ricotta and 1/2 cup of the Fontina.

Stir in the chicken, half of the Fontina and the olives and season with salt and pepper.

Slowly add parmesan, asiago and 3 cups of fontina.

Turn off the heat and carefully stir in the cooked quinoa, along with the milk, ricotta and 1/2 cup of the Fontina.

Sprinkle the non-buttered side of half the slices with some of the fontina and 1 teaspoon of the fig - onion jam.